apple double baked croissant, seasonal fruit brioche, two muffins
broioche, pastry cream, vanilla flecked strawberries, turbinado sugar
Amuse\nWagyu Steak Tartare\nmushroom duxelles & quail egg\npaired with Toki Highball
First Course\nLobster Curry Pumpkin Soup\ntruffle foam\npaired with Hibiki Harmony
Second Course\nWagyu with Beet & Burrata Salad\nseared rare with a duo of sauces\npaired with Overture by Opus
Third Course\n24 Hour Smoked Wagyu Brisket\nbrown butter, black garlic demi-glace, and late harvest vegetables, pecan gremolata\npaired with 2018 Vintage of Opus One
Additional Fourth Course \nA5 Surf & Turf\nkagoshima strip loin, maine lobster, beet char sui\n \nDessert\nChocolate & Caramelized Pear Verrine\nmilk chocolate mousse, caramelized pear, pecan, cr\u00e9me fraiche\npaired with Disznoko Tokaji Late Harvest
two of each: apple double baked croissant, seasonal fruit brioche, muffin
all butter croissant, cinnamon almond cream, apple compote
First Course\nchoice of:
Persimmon Fennel Salad\npoint reyes blue cheese candied pecans, pomegranates, greens, manuka honey vinaigrette\n
Lobster Pumpkin Soup\npoached maine lobster, truffle foam\n
Heirloom Beet Salad\nroasted yellow and red beets, herb burrata cheese, peppercress, frisee, arugula\n
2nd Course\nserved with assorted dinner rolls
50 Day Dry Aged Bone-In Strip Loin\ncherry mostrada, marcona almond crumble, parsnip puree, pommery sauce\n
Dessert\nChef's Horn of Plenty Dessert Platter- assortment of petite desserts and delights\n
First Course\nLobster Curry Pumpkin Soup\ntruffle foam\npaired with Hibiki Harmony \nadditional pairing Hakushu 18
Third Course\n24 Hour Smoked Wagyu Brisket\nbrown butter, black garlic demi-glace, and late harvest vegetables, pecan gremolata\npaired with 2018 Vintage of Opus One\n additional red wine pairing to be announced soon
Additional Fourth Course\nA5 Surf & Turf\nkagoshima strip loin, maine lobster, beet char sui\n\nDessert\nChocolate & Caramelized Pear Verrine\nmilk chocolate mousse, caramelized pear, pecan, cr\u00e9me fraiche\npaired with Disznoko Tokaji Late Harvest
Payment will be process in venue on Thanksgiving.
All Thanksgiving reservations are for our $89 three course holiday menu. We will not be serving our regular a-la-carte dinner menu on Thanksgiving. We also have a $19 kids menu available.
2nd Course\nserved with assorted dinner rolls\nchoice of:
Maple Glazed Diestel Turkey\nherb focaccia stuffing, yukon country butter and chive mash potato, giblet gravy, roasted butternut squash, blistered brussels sprouts, haricot vert beans, cranberry sauce\n
Revier Farms Filet Mignon\npotato gratin, jumbo asparagus, charred cippolinis, port wine demi-glace\n
Sugar Spiced Salmon\nlate harvest harissa vegetables, roasted heirloom potatoes\n\n50 Day Dry Aged Bone-In Strip Loin\ncherry mostrada, marcona almond crumble, parsnip puree, pommery sauce \nadditional $15\n
Revier Farms Short Ribs\nsaffron pappardelle pasta, jumbo white and green asparagus, wild mushrooms, pearl onions and a red curry demi sauce\n
Roasted Beet Sirloin\nroasted beet, pickled beets, wild mushrooms, roasted cauliflower, coconut sunchoke truffle sauce \n
Bottle of Chateau Saint Michele Gewurtraminer
Third Course\n24 Hour Smoked Wagyu Brisket\nbrown butter, black garlic demi-glace, and late harvest vegetables, pecan gremolata\npaired with 2018 Vintage of Opus One\nadditional red wine pairing to be announced soon
Dessert\nChocolate & Caramelized Pear Verrine\nmilk chocolate mousse, caramelized pear, pecan, cr\u00e9me fraiche\npaired with Disznoko Tokaji Late Harvest
We are not able to service tasting menus & our a la carte dinner menu at the same table. If ordering from our tasting menus, all guests in a party must participate.
Plan The Hunt\nBeef Sashimi\npickled kohirabi, ponzu vinaigrette
Pick Up The Scent\nMiso Chilean Seabass\ndashi consomm\u00e9, floating vegetables, truffle prawn wonton
Go For The Kill\nA5 Surf & Turf\nJapanese A5 wagyu with wild mushrooms & Huntress steak sauce,\nSeared day Boat Scallops with sunchoke truffle sauce
Spoils Of The Hunt\nGianduja & Passionfruit Verrine\ngianduja mousse, passionfruit gelee, crispy feuilletine, roasted hazelnuts
Persimmon Fennel Salad \npoint reyes blue cheese candied pecans, pomegranates, greens, manuka honey vinaigrette\n
2nd Course\nserved with assorted dinner rolls \nchoice of:
Maple Glazed Diestel Turkey \nherb focaccia stuffing, yukon country butter and chive mash potato, giblet gravy, roasted butternut squash, blistered brussels sprouts, haricot vert beans, cranberry sauce\n
Sugar Spiced Salmon\nlate harvest harissa vegetables, roasted heirloom potatoes\n
Spoils Of The Hunt\nGianduja & Passionfruit Verrine\ngianduja mousse, passionfruit gelee, crispy feuilletine, roasted hazelnuts\n
Simply reheat & Serve!\nServes 4
Includes:
citrus madeleine, chausson aux pommes, chocolate croissant, raisin scroll, seasonal turnover, muffin
$775, advance payment not required.\n\nPreorder one of our premier packages and get your party started!
Our Lumi Night Out Package Includes:
\nA 22% service charge will be applied to all premier table reservations. This service charge is not considered a gratuity. Your server may receive some but not all of this service charge. A 4% surcharge to help cover the costs associated with ever-growing state and locale mandates is added to all checks. If you have any questions about these charges, please ask to speak to a manager.
$1275, advance payment not required.\n\nPreorder one of our premier packages and get your party started!
Our Sun Down, Sake Up Package Includes:
$750, advance payment not required.\n\nPreorder one of our premier packages and get your party started!
Our Under The Stars Package Includes:
kale, applewood smoked bacon\nserves six
Celebrate with one bottle of premium champagne, one bottle of premium liquor (Tito\u2019s, Cazadores, or Jack Daniel\u2019s), and your selection of mixers.\nAdditional food and beverages can be ordered on-site.
Package Includes:
These reservations are for those who prefer to pre-book and guarantee one of our firepit premier sections. These tables require a $500 minimum spend.
There is an allotted two-hour window for all firepit premier section reservations at the discretion of management based on demand & availability.
Cancellation Policy: Reservations cancelled within a 24 hour period will be charged half of their minimum ($250).
Cheers to champagne! Keep the brunch vibes going with our bottomless mimosa enhancement for $30 per person!\nGuests must be 21+ with valid identification and your entire party must purchase this enhancement. Bottomless mimosas are served from 10pm - 3pm. \nFinal offer details are up to management discretion.\n
Guests will be contacted to select their specific dishes.
Entree\nTurkey Dinner\nmashed potatoes with gravy and green beans
Spaghetti & Meatballs
Mac & Cheese with fries
Cheeseburger with fries
Chicken Fingers with fries
Dessert\nchoice of:
Fresh Fruit
Ice Cream Sundae
cremini mushrooms, white wine, garlic, cream\nserves six
chef's selection assorted rolls, sea salt butter
These reservations are for those who prefer to pre-book and guarantee one of our firepit premier sections. These tables require a $200 minimum spend.
Cancellation Policy: Reservations cancelled within a 24 hour period will be charged half of their minimum ($100).
roasted garlic, yukon potatoes\nserves six
Guests will be contacted to select their specific dishes. \n\nThanksgiving Menu\nFirst Course\nchoice of: \nButternut Squash Soup\nsage brown butter
Pork Belly Mac \u2018n\u2019 Cheese \naged cheddar cheese, cola glazed pork belly
Roasted Root Vegetable Salad \nbrussels sprouts, roasted carrots, roasted parsnips, candied walnuts, dried cranberries, goat cheese, cider vinaigrette
Meatballs\nbison & pork, whiskey sauce, parmesan
Pomegranate Burrata\npomegranate grape relish, cilantro, arugula, speck, french bread, pomegranate reduction
Roasted Beet Salad\nred & gold beets, spinach, tangerine, avocado, toasted almonds, goat cheese, honey dijon vinaigrette\n
Venison Tartare\nvenison loin, egg yolk, dijon, capers, baguette crisps\nadditional $10
Shrimp and Crab Martini\nmexican white shrimp, lump crab, cocktail sauce\nadditional $10
Second Course\nchoice of:\nRoasted Turkey Breast\nroasted turkey breast, mashed potatoes, creamed kale, cranberry compote, turkey gravy
Sweet & Spicy Salmon\nokinawan potato puree, saut\u00e9ed spinach, roasted butternut squash, peas, pickled mustard seeds\n
Stuffed Acorn Squash\nquinoa, harissa paste, peas, kale, butternut date puree, toasted almonds
Wild Boar Bolognese\nfusilli pasta, burrata\n
Shrimp & Grits\nmexican white shrimp, cremini mushroom, tasso ham, scallions, aged white cheddar grits
Table Smoked Tomahawk\n16 oz prime bone-in ribeye, potato fondant, balsamic onion jam, red wine demi\nadditional $20
Chilean Seabass\nbeluga lentils, swiss chard, saffron cream\nadditional $20\n
Pork Chop\n16 oz bone-in pork chop, sweet potato mashed, green beans, whiskey maple bacon demi\nadditional $20\n
Third Course\nchoice of:\nApple Turnover\napple butter, cream cheese frosting, vanilla ice cream\n
Chocolate Pot de Cr\u00e8me\ndark chocolate, sea salt, whipped cream, chocolate pearls
Pumpkin Cheesecake\ncandied pumpkin seed, maple glaze
Butterscotch Budino\ntoffee crumb, whipped cream \n
green beans, saut\u00e9ed garlic\nserves six
Please arrive with your completely party as we are unable to seat incomplete reservations.
Parties that arrive 15 minutes after their original reservation time will unfortunately lose their reservation and will placed on our waitlist.
There is a two-hour turn time for all standard table reservations at the discretion of management based on demand & availability.
Payment will be processed in venue on Thanksgiving.
All Thanksgiving reservations are for our $60 three course holiday menu. We will not be serving our regular a-la-carte menu on Thanksgiving. We also have a $15 Thanksgiving kids menu available.
Thanksgiving Menu\nFirst Course\nchoice of: \nButternut Squash Soup\nsage brown butter
Sweet & Spicy Salmon\nokinawan potato puree, saut\u00e9ed spinach, roasted butternut squash, peas, pickled mustard seeds\n\nStuffed Acorn Squash\nquinoa, harissa paste, peas, kale, butternut date puree, toasted almonds
Third Course\nchoice of:\nApple Turnover\napple butter, cream cheese frosting, vanilla ice cream\n\nChocolate Pot de Cr\u00e8me\ndark chocolate, sea salt, whipped cream, chocolate pearls
Family Style Sides
Roasted Mushrooms $10\ncremini mushrooms, white wine, garlic, cream
Candied Yams $9\norganic garnet yams, brown sugar glaze
Mashed Potatoes $8\nroasted garlic, yukon potatoes
Creamed Kale $ 10\nkale, applewood smoked bacon
Green Beans $9 \nsaut\u00e9ed garlic, green beans
Bread & Butter $9\nchef\u2019s selection assorted rolls, sea salt butter
organic garnet yams, brown sugar glaze\nserves six
These reservations are for those who prefer to pre-book and guarantee one of our firepit premier sections. These tables require a $300 minimum spend.
Cancellation Policy: Reservations cancelled within a 24 hour period will be charged half of their minimum ($150).